The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Ilana's Friends

  • Vanessa Dionne
  • Michael Long
  • Moran Rudnik- Morane Chocolat
  • jm
  • Barbara Forshay
  • Gerhard Petzl
  • Hakan Ozsoy
  • ilze van der Merwe
  • Bon-Bon "jour" / "nuit"
  • Vercruysse Geert
  • Drew Gilmour
  • Pierpaolo Ruta
  • Gwen Borders
  • Daniel Keadle
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Ilana's Discussions

rating small businesses locally

Started this discussion. Last reply by Ilana Jun 21, 2011. 2 Replies

tempering with homemade mycryo

Started this discussion. Last reply by Lana Apr 17, 2010. 4 Replies


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Aug 13, 2011
Ilana replied to David Peterson's discussion Chocolate Artist Software/Printer
"WOW!! whEN i WAS IN chOCOLATE WORLD i NEARLY BOUGHT THE WHOLE SET. I was not sure so I left it. Now I think I am interested again. I need to go and read everything here and my notes from Belgium again. I do have some questions, but it is 1 am…"
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Ilana liked Vercruysse Geert's photo
Jul 17, 2011

Profile Information

Dark, Milk, White?
Dark, Milk, White
Most memorable chocolate experience:
First course at Callebaut
My favorite chocolate is:
Valrhona Manjari

Ganache Chocolate

Comment Wall (7 comments)

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At 10:58am on May 5, 2010, jm said…
will try this.
another thing, when using the little dipper is it ok to seed the back with untempered chocoalte? or does it have to be tempered
At 9:17am on May 5, 2010, jm said…
P.S i am also finding using the dipper that small bits of seeded chocolate are entering the front area making it lumpy so tricky. Dont think the little dipper is the right machine for moulding as its prob better at just dipping in chocolates (small quantities) otherwise because a bit of chocolate is taken out at a time it might cause it go off temper. Still cant explain why the hand seeding method isnt working though! if at first you dont succeed.....
At 9:12am on May 5, 2010, jm said…
I am going to try again this afternoon and see. If it comes out wrong again I will send a photo. Your advice is great and don think anyone could offer better advice its me doing something wrong.
Another question, given that I need to use a min of 1kg and then seed with approx 20%, when i do temper and i start to pour into bar moulds, can I take my time to remove excess from mould and tap etc and the remaining chocolate in the bowl wont go out of temper? You see what I have been doing is madly rushing to put into all the moulds because I think its going to go out of temper and by the tie I go to the first mould its starting to solidify. Or can I warm the remaining up slightly so that its back into temper and that way its not all a huge rush

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